Farofa
Farofa is a typical Brazilian dish made of toasted manioc flour. It's usually served as a side dish along with feijoada or grilled meat.
- Prep
- 16 min
- Cook
- 41 min
- Total
- 57 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Heat a skillet over medium heat. Add the meat and fry for a minute or so. Depending on how much fat is released from it, add up to 1 tbsp of the oil or butter, enough to fry the garlic and onions.
Procedure
Add the garlic, and stir for a minute or so, making sure not to let it burn.
Procedure
Add the onion and seasonings, and cook for about another minute.
Procedure
Add the flour and any additional ingredients. Stir well and continue toasting for a couple minutes more. If using premade farofa mix, stir until the extra ingredients are well-done. If using raw cassava flour, slowly add the remaining butter or oil and stir until toasted and golden.
Procedure
Turn off the heat, and add chopped cilantro if desired. Serve hot to warm.
Notes, tips, and variations
Additional ingredients may be added for taste and texture. Common additions are green olives, fried plantains, ground ginger, dry textured vegetable protein and onion flakes.
Notes, tips, and variations
Tempero baiano (see notes) is a Brazilian spice mix based on cumin, paprika, cilantro and oregano. If you don't have it, you can add the individual components to taste.
Notes, tips, and variations
Manioc flour or premade farofa mix may already be salted, so taste when adding more salt.
Notes, tips, and variations
Coarse corn flour in flakes can be used as a substitute for the cassava flour.
Photo: Melsj · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 9 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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